What little perishable groceries we get...end up in a containment area we used to call our mud room. They go in a fridge out there and get into the house after a week or so. The other non perishable stuff sits out there too for a while. Since the room has two doors...we practice cleaning techniques before entering the house.
Our shoes come off now too at this threshold.
Think of your place as a staggered defense line....by the time you get to your living quarters you should be clean of outside influences.
Nothing wrong with your strategy but it is a bit excessive. Highly unlikely that infectious virus survives on packaging or vegetables after 72 hours or so. No evidence that clothing or shoes are a risk factor. (Silly to see sanitation workers fogging city streets as there has been no suspicion much less evidence that the environment is a source of infection.).
There have been a number of articles in the press talking about virus being detected on plastic or packaging for more than 72 hours but what they don't mention is that they are only detecting viral RNA. Those numbers don't apply to live infectious virus. The analogy I use is that they are reporting finding an engine laying by the side of the road or seeing tire tracks. Doesn't mean there is a working automobile there. Virus degrades rapidly when outside it's host environment and when it breaks down the RNA is still measurable even though non infectious. Keep that in mind.
I'll let you know what I do as an infectious disease MD whose specialty was hospital infection control. Not advocating for this but I'm happy protecting my family this way: First, I obviously try to minimize trips to the grocery store. Don't seem to have any real problem with once every ten days as many vegetables and fruits and even milk are good for that long. When shopping I sanitize the shopping cart handle (grocery store provides a self serve station for this) and I do wear simple plastic gloves while shopping. I take gloves off before opening my car door. I wash hands on arriving home and again after unloading and storing groceries. I haven't yet worn a mask while shopping but after CDC changed that recommendation, I'll start doing that tomorrow when I go out next. I buy all the normal groceries we would with perhaps an emphasis on vegetables that keep well like butternut squash etc that will be used after the fresh spinach etc is used up. I buy some meats for refrigeration and some that will go directly into the freezer. Freezer space is our bottleneck even with two refrigerators. The grocery stores we use have barriers up to isolate the cashiers so no problem there. No cash. I keep one credit card out of my wallet just for use in stores and gas stations and just keep it in a jacket pocket and consider it contaminated. Tap a credit card to pay. Baggers are wearing gloves. I unload the car into our garage and sort there. Onions, potatoes, root veg just stay in boxes on the garage floor until used. Boxed foods like cereal just stay in the garage for a few days before coming in the house. If I really need something sooner I just open the box and take out the inner bag to come in the house. Vegetables that need refrigeration go first into the garage refrigerator. Except for salad items all the veggies will end up being cooked before eating anyway so I'm not too fussy about disinfecting them. FWIW, when I lived in Thailand we routinely simply dunked all produce in a bucket of diluted bleach (1/3 cup per gallon of water is fine) and then rinsed with fresh water after a few minutes. Meats from the store are in saran wrap and I just put them in the frig or freezer. I guess if I wanted to use them immediately I'd wipe down the packaging with dilute bleach before bringing into the kitchen but generally that hasn't been necessary as I can leave them in the garage fridge for a few nights before use. Supplies of flour, bread, beans, rice etc and all canned goods just wait in the garage at least three days until needed. Eggs are fairly stable and safe at garage temperature for at least a few days so if I am out of refrigerator space I leave them on the garage floor until space is available. (Eggs are washed by producers in the US which removes a natural protective coating so we typically refrigerate eggs however outside the US eggs are not generally washed and then don't require refrigeration for weeks while staying perfectly good and safe.)
My protocol isn't that difficult to maintain and is simpler than trying to wash everything that comes into the house. Again, there just hasn't been evidence that groceries are a significant risk so taking reasonable rather than extreme measures seems justified to me.
As a post script, we do use take out from local restaurants. The restaurants we use have adapted and bring your order to your car along with a portable ipad type device that allows no contact other than the swipe which can be done from your car seat. The person delivering your bag (wearing gloves and mask) puts the order right in the trunk and can sign your name with an X for the receipt. Pretty simple and reasonable. We bring the bag in the kitchen. Wash hands. Remove individual containers. Wipe down with bleach wipes and then wash hands again. We then transfer food from containers to serving dishes and if we have leftovers use our supply of washed old take out plastic containers. Food is all cooked to at least 150 degrees so isn't a risk. I don't order salads takeout.
Stay safe. Peak virus season is still ahead of us.
